The best Spanish cured meats and sausages
The top 3 according to 24 votes from people: Morcilla de Burgos · Acorn-fed Iberian ham · Iberian lomo embuchado. (Updated Apr 19, 2025.)
Spain's most prized embutidos and cured meats, one or two per region, according to the food press and region-by-region guides.
Automatically translated (original in Español). See the original
Top 15
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1
Morcilla de Burgos
Rice, onion and blood sausage, PGI since 2018.
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2
Acorn-fed Iberian ham
The king of cured meats: Jabugo, Guijuelo, Los Pedroches and Dehesa de Extremadura have PDO status.
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3
Iberian lomo embuchado
Pork loin marinated with paprika and garlic and cured in casing.
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4
Cecina de León
Salted, oak-smoked and cured beef; PGI.
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5
Botillo del Bierzo
Marinated pork ribs and tail stuffed in the caecum and smoked; boiled with potatoes and cabbage.
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6
Butifarra catalana
Fresh pork sausage grilled with white beans; also black and egg versions.
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7
Chorizo de Cantimpalos
Chorizo from Segovia in strings, PGI.
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8
Sobrasada de Mallorca
Spreadable raw cured pork sausage with paprika, PGI.
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9
Chistorra
Thin fresh Navarrese sausage for frying, typical of the San Fermín festival.
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10
Morcilla asturiana
Smoked blood sausage, essential in the compango of fabada.
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11
Longaniza de Graus
Aragonese sausage from Ribagorza, with its own festival in Graus.
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12
Androlla
Pork rib sausage with paprika, typical of El Bierzo and Galicia.
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13
Fuet
Thin Catalan cured pork and pepper sausage with its white bloom.
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14
Iberian chorizo
Iberian pork with Pimentón de la Vera and garlic, cured.
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15
Salchichón de Vic
Slow-cured Catalan salami, PGI.
Candidates
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16
Salchichón de Málaga
Creamy, mild spreadable salami, typical of Málaga.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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